Chocolate Crinkle Cookies
These Chocolate Crinkle Cookies are infused with cocoa for a rich and fudgy flavor, then dipped in powdered sugar for their classic crackled coating! They are the absolute perfect Christmas cookie!
Servings:12 cookies
Ingredients
- 1 oz cocoa powder, sifted
- 2 tbsp butter, softened
- ½ cup sugar
- 1 egg
- ½ tsp vanilla extract
- ¾ cup flour
- ½ tsp baking powder
- ¼ cup powdered sugar, sifted
Instructions
- Beat together the cocoa powder and the softened butter to create a thick paste. Beat in the sugar, followed by the egg and the vanilla extract.
- Once the mixture is smooth and glossy, stir in the flour and baking powder until just combined. Chill for 1 hour.
- Preheat the oven to 340F and line two trays with baking parchment.
- Roll the dough into scant tablespoon sized balls, then roll them in the powdered sugar, shaking off any excess.
- Space the cookies at least 1 1/2 inches apart on the prepared trays and bake for 12 minutes until puffed and crackled.
- Leave to cool on the trays before transferring the cookies to an airtight container where they’re best eaten within 3 days.
Notes
This recipe yields crinkle cookies with a slightly fudgy middle, not unlike a double chocolate chip cookie. If you would like a firmer cookie, bake them for 14 minutes. They will puff up a little more in the oven though, so won’t look as good on Christmas cookie platters or in cookie boxes.
Nutrition
Calories: 78 kcal, Carbohydrates: 18 g, Protein: 1 g, Fat: 1 g, Saturated Fat: 0.3 g, Polyunsaturated Fat: 0.05 g, Monounsaturated Fat: 0.1 g, Cholesterol: 0.3 mg, Sodium: 21 mg, Potassium: 48 mg, Fiber: 1 g, Sugar: 11 g, Vitamin A: 4 IU, Calcium: 17 mg, Iron: 1 mg
